- 1 cup sugar
- 1/2 cup kosher salt
- 1 tablespoon crushed white peppercorns
- 1/2 cup finely chopped fresh dill
- One 2-inch piece of fresh ginger, peeled and finely chopped
- 3/4 teaspoon ground ginger
- 1/2 pound sushi-grade tuna
- 1/2 cup olive oil
- 2 ripe but fairly firm papayas—peeled, seeded and cut into 1/2-inch cubes
- 2 tablespoons pine nuts
- One 2-inch piece of fresh ginger, peeled and grated
- 2 garlic cloves, minced or grated on the fine holes of a grater
- 1 jalapeño pepper, seeded and finely chopped
- 2 scallions, finely chopped
- 4 mint leaves, finely chopped
- 4 cilantro leaves, finely chopped
- 1 teaspoon sambal oelek
- Juice of 2 limes
- 2 tablespoons sherry vinegar
- 2 tablespoons soy sauce
Combine the sugar, salt, peppercorns, dill and the chopped and ground ginger in a small deep marinade bowl; mix well. Add the tuna, and turn it in the mixture to coat; make sure it is completely covered. Alternatively, combine the ingredients in a sturdy, resealable plastic bag and add the tuna, burying it in the mixture. Cover and let stand at cool room temperature for 4 hours, then refrigerate overnight.
Heat 1 tablespoon of the olive oil in a large skillet over moderate heat. Add the papaya and pine nuts and sauté for 1 to 2 minutes, or until the pine nuts are golden brown and the papaya has softened. Remove from the heat and let cool.
Combine the ginger, garlic, jalapeño, scallions, mint and cilantro in a medium bowl. Add the sambal oelek, then add the remaining 7 tablespoons of olive oil, the lime juice, sherry vinegar and soy sauce; mix well. Stir in the papaya and pine nuts.
Scrape the seasonings from the tuna and slice it very thin. Arrange on plates and serve with the Papaya Salad.